Quick Ramen Stir-Fry Recipe- Cabbage, Broccoli & Jaggery

Last Updated on 2 months by Neha Deshmukh

Quick Ramen Stir-Fry Recipe- Cabbage, Broccoli & Jaggery

Introduction

Okay, let’s be real – sometimes you just need a meal fast. Like, really fast. This Quick Ramen Stir-Fry is my go-to when those evenings hit. It’s a vibrant mix of crunchy cabbage, tender broccoli, and a sweet-spicy sauce that’ll wake up your tastebuds. I first whipped this up when I was craving something flavorful but didn’t want to spend hours in the kitchen, and it’s been a family favorite ever since! It’s a surprisingly delicious way to use ramen noodles, and honestly, you won’t miss the seasoning packet one bit.

Why You’ll Love This Recipe

This isn’t your average ramen upgrade. It’s quick – ready in under 20 minutes! It’s packed with veggies, giving you a little boost of goodness. And the flavor? Oh, the flavor! The jaggery adds a lovely depth that you don’t usually find in stir-fries. Plus, it’s super customizable, so you can tweak it to your liking.

Ingredients

Here’s what you’ll need to make this ramen stir-fry magic happen:

• 150 gm ramen noodles
• 2 cup cabbage, shredded
• ¼ cup broccoli stalks, chopped
• 1 tbsp garlic, minced
• 1 tbsp oil
• 1 tsp jaggery or brown sugar
• 1/5 cup green onion, chopped
• 1 tbsp chili sauce
• 1 tbsp black pepper sauce
• 1 tbsp chilli paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame seeds, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Jaggery/Brown Sugar: Jaggery is traditional, and it gives a beautiful, molasses-like flavor. But brown sugar works perfectly well if you can’t find jaggery. It adds just the right touch of sweetness to balance the spice.
• Ramen Noodle Type: I usually use plain ramen noodles, the kind that come without seasoning. But feel free to experiment! Just be mindful of the sodium content if you use pre-seasoned ones.
• Chili Paste Variations: Sambal Oelek, Gochujang, or even a good quality Sriracha will work beautifully here. Adjust the amount to your spice preference.
• Soy Sauce Quality: A good quality soy sauce really shines in this recipe. I prefer a naturally brewed soy sauce for a richer, more complex flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your ramen noodles according to the package directions. Don’t use the seasoning packet! Once cooked, drain them and set aside.
2. Heat the oil in a large pan or wok over high heat. Add the shredded cabbage and jaggery (or brown sugar). Cook for about 3-4 minutes, stirring occasionally, until the cabbage starts to soften and caramelize a little. This is where the magic starts!
3. Add the chopped broccoli stalks, minced garlic, and green onions to the pan. Stir-fry for another 2 minutes, until everything is fragrant and the broccoli is slightly tender-crisp.
4. Now, let’s make the sauce. In a small bowl, whisk together the chili sauce, black pepper sauce, chili paste, soy sauce, and rice vinegar. Give it a good mix!
5. Add the cooked ramen noodles to the pan with the vegetables. Pour the sauce over everything and toss to combine really well. Make sure those noodles are coated in all that deliciousness!
6. Finally, garnish with sesame seeds and serve immediately.

Expert Tips

• Don’t overcrowd the pan! Work in batches if necessary to ensure the vegetables get nicely caramelized.
• High heat is your friend here. It helps create that lovely wok hei (smoky flavor).
• Taste as you go! Adjust the sauce to your liking – more chili paste for extra spice, a splash more soy sauce for saltiness.

Variations

This recipe is a blank canvas for your creativity!

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your chili paste and soy sauce to ensure they don’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a good kick, but you can easily tone down the spice by using less chili paste or opting for a milder chili sauce.
• Gluten-Free Noodle Options: Use gluten-free ramen noodles or rice noodles for a gluten-free version.
• Quick Weeknight Meal Adaptation: Pre-shred the cabbage and chop the broccoli ahead of time to make this even faster on busy weeknights. My friend Sarah always preps her veggies on Sunday for quick meals during the week!

Serving Suggestions

This ramen stir-fry is fantastic on its own, but you can also serve it with:

• Soft-boiled eggs (a classic ramen topping!)
• Crispy tofu or pan-fried chicken for extra protein
• A side of kimchi for an extra flavor punch

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

• Is this recipe suitable for meal prepping? It’s okay for meal prepping, but the noodles can get a little soggy. I recommend storing the noodles and sauce separately and combining them just before reheating.
• Can I use different vegetables in this stir-fry? Absolutely! Carrots, bell peppers, mushrooms, and snap peas would all be delicious additions.
• What is the best type of chili paste to use? It really depends on your preference! Sambal Oelek is a good all-rounder, while Gochujang adds a fermented, umami flavor.
• Can I adjust the sweetness level of the dish? Yes! Start with the recommended amount of jaggery/brown sugar and add more to taste.
• How can I make this stir-fry more protein-rich? Add some tofu, chicken, shrimp, or even edamame!